Indian · easy
Masoor Dal
Quick-cooking red lentil dal that needs no soaking. Silky, nourishing, and seasoned with a simple cumin-garlic tadka.
- 25 min
- Total
- 4
- Serves
- $6.00
- Est. cost
- 240
- Cal/serving
Dietary, as tagged
- Gluten-free
- Halal
Parent noteSkip the dried red chili. The naturally creamy texture is great for young eaters. Mix into rice for a complete simple meal.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Red Lentils (Masoor Dal)1 cup
- Ghee1 1/2 tbsp
- Garlic Cloves (sliced)4 cloves
- Cumin Seeds1 tsp
- Dried Red Chili (optional)1
- Turmeric Powder1/2 tsp
- Lemon1/2
- Fresh Cilantro (optional)2 tbsp
Method
- 01
Rinse masoor dal (red lentils) under cold water until water runs clear. Add to a pot with 3 cups water, turmeric, and salt. Bring to a boil.
- 02
Reduce heat to medium-low and simmer for 15-18 minutes until lentils are completely soft and broken down. Stir occasionally.
- 03
For the tadka: heat ghee in a small pan. Add cumin seeds, sliced garlic, and dried red chili. Fry until garlic is golden, about 1 minute.
- 04
Pour the sizzling tadka over the dal. Stir in a squeeze of lemon and cilantro. Serve over rice or with roti.
- 240
- Calories
- 16g
- Protein
- 34g
- Carbs
- 5g
- Fat
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